Steam the asparagus - let it stay a little firm. Chop into smaller pieces and set aside.Melt the butter in a cast iron skillet and saute the chopped onion until transparent.Turn the heat down low and stir in the flour and crumbled vegetable bouillon cubes - it will all clump together - not a problem. Once it is mixed, transfer it from the cast iron skillet into a large pot and turn the heat back up a bit as you slowly add the 4 cups chicken broth, stirring until smooth. Add the chopped asparagus and cook 3 minutes, stirring constantly (it should be thickening somewhat). Add cream. Season to taste and serve. This recipe is easily altered. If you like a thinner soup, add more chicken broth. If you like a thicker soup, add more flour. If you want to make Cream Of Chicken soup, substitute chicken for asparagus. Don't hesitate to throw in a bay leaf or season with cayenne pepper if you are so inclined.

This recipe is reworked from Kate's recipe for Cream of Mushroom Soup.